Roast Guinea Hens Stuffedwith Mangos and Scallions

by John Manikowski

This meal is simple and tasty but don't
let anyone raze you about the appearance of the hens after you have
stuffed the mango and scallion under the skin. It appears
unnatural, lumpy and a little bizarre but the results are worth
it.

Serve with mashed potatoes and with
endive, split in half, roasted with olive oil, garlic and
thyme.

Ingredients

2 Guinea hens (or substitute 2 pheasants, 2 grouse or 4
pigeons)

1 teaspoon salt

2 tablespoons coarse ground pepper

1 to 2 ripe mangoes

6 to 8 scallions, trimmed and finely chopped

4 garlic cloves, slivered

3 tablespoons olive oil

2 tablespoons chopped fresh parsley

1/4 cup dry vermouth

Preparation

Preheat oven to 375 degrees F.

Peel the mango, cut the flesh off the
seed and slice into 1/4-inch pieces. Set aside. Wash the birds
thoroughly inside and out and pat dry. Sprinkle some of the salt
and pepper inside the cavities. Pull away the skin of the bird by
carefully inserting a finger under the skin at the neck, creating a
space between the breast meat and the skin. Do the same on the
other end, below the ribs. with a sharp knife make 2-3 slits in the
skin and flesh of both legs on all sides. Insert some of the mango
slices, scallions and garlic under the skin in both the breast
areas and in the slits in the legs. Stuff the remainder inside the
cavities.

Place birds in a large roasting pan,
pour some of the olive oil inside the cavities and drizzle the rest
over the birds. Sprinkle with parsley and remaining salt and
pepper.

Cover and roast in the oven for about 45
minutes. Remove cover, baste and continue roasting for about
another 1/2 hour or until an internal thermometer registers 165-170
degrees F. (If using grouse or especially pigeon, the total
roasting time will be less.)

To make a sauce from the drippings:
Remove the birds from the pan and set aside. Drain off any fat from
the baking pan and add the vermouth. On top of the stove, simmer
over medium heat for 3-4 minutes, scraping together all the browned
pieces from the bottom of the pan. Reserve.

Split birds in half, serving one-half
(or 1 whole pigeon) per person and ladle some juice over each
portion of meat before serving.

Serves 4.

Wine Recommendation

A Rioja by Marques de Marrieta Ygay,
Reserva. This earthy wine has spicy, berry flavors with a hint of
cinnamon. This is a refreshing wine, balanced nicely with the
juices created by the mango, scallions and garlic.